Butternut Squash Flan Recipe

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Ingredients:

Serving

1 small butternut squash (about 1 1/2 lb), halved length-wise and seeded
1 1/2 cups whole milk
4 large egg whites
2 large eggs
1/4 cup maple syrup
3 tbsp pure vanilla extract
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
garnish: fresh berries , kiwi or orange slices, and mint sprigs (optional)

Directions:

Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.
Editor's note: This light flan develops a creamier texture if allowed to chill before serving. Refrigerate the ramekins uncovered to avoid condensation, or, for longer storage, cover them once they're chilled.
Nutritional analysis per 2.3-ounce spa portion: 62 calories, 11 g carbs, 2.2 g protein, 0.7 g fat, 1.2 g fiber, 24 mg cholesterol, 26 mg sodium, 153 mg potassium. Nutritional analysis provided by Rancho La Puerta Fitness Resort and Spa

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	48.95 Kcal (205 kJ)
Calories from fat	5.23 Kcal
		% Daily Value*
Total Fat	0.58g	1%
Cholesterol	21.08mg	7%
Sodium	30.72mg	1%
Potassium	195.3mg	4%
Total Carbs	8.89g	3%
Sugars	4.95g	20%
Dietary Fiber	0.85g	3%
Protein	2.53g	5%
Vitamin C	8mg	13%
Vitamin A	0.4mg	13%
Iron	0.5mg	3%
Calcium	52.7mg	5%

Amount Per 100 g
Calories	62.51 Kcal (262 kJ)
Calories from fat	6.67 Kcal
		% Daily Value*
Total Fat	0.74g	1%
Cholesterol	26.91mg	7%
Sodium	39.23mg	1%
Potassium	249.39mg	4%
Total Carbs	11.35g	3%
Sugars	6.32g	20%
Dietary Fiber	1.08g	3%
Protein	3.23g	5%
Vitamin C	10.2mg	13%
Vitamin A	0.5mg	13%
Iron	0.6mg	3%
Calcium	67.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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